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This is a hearty, stick-to-your-ribs potato soup. In place of the bacon, you can substitute cubed cooked ham.
Nutritional Facts 1 serving (1 cup) equals 386 calories, 20 g fat (10 g saturated fat), 44 mg cholesterol, 782 mg sodium, 42 g carbohydrate, 3 g fiber, 10 g protein.
Originally published as Bacon Potato Chowder in Country Extra March 2003, p49
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Reviewed on Feb. 07, 2011 by cort_forsy
I had high hopes for this recipe and it didn't even come close to tasting good. There was no flavor it tasted like it was missing something really big. I had to put cheese and extra salt and pepper and it still wasn't great. Definitely won't be making this again.
Reviewed on Jan. 25, 2011 by patchworkgirl57
very good! this is the first potato soup recipe that i've made that actually came out good!
Reviewed on Nov. 01, 2010 by carolbewley
I made this for a church party last night and everyone loved it.
Reviewed on Feb. 15, 2010 by auntnani791
I love this recipe. I did add one can of cream of chicken soup, one can of carrots, one can of corn & a couple dashes of nutmeg! This is honestly the best tasting potato & bacon chowder I've ever had!
Reviewed on Aug. 23, 2009 by MissM_Home
Bacon Potato Chowder Country Extra - try a FREE ISSUE today! This is a hearty, stick-to-your-ribs potato soup. In place of the bacon, you can substitute cubed cooked ham. SERVINGS: 12-14 CATEGORY: Soup METHOD: TIME: Prep: 30 min. Cook: 40 min. Ingredients: 12 bacon strips, diced 2 medium onions, chopped 6 celery ribs, sliced 12 medium potatoes, peeled and cubed 1/3 cup butter 1 cup all-purpose flour 8 cups milk 2 medium carrots, shredded 1 tablespoon salt 1 teaspoon pepper Directions: In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Saute onions and celery in the drippings until tender; drain. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain; set potatoes aside. In the same pan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add onion mixture, potatoes, carrots, salt and pepper. Cook for 10 minutes or until heated through. Sprinkle with bacon. Yield: 12-14 servings.
Country Extra - try a FREE ISSUE today!
SERVINGS: 12-14
CATEGORY: Soup
METHOD:
TIME: Prep: 30 min. Cook: 40 min.
In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Saute onions and celery in the drippings until tender; drain. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain; set potatoes aside. In the same pan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add onion mixture, potatoes, carrots, salt and pepper. Cook for 10 minutes or until heated through. Sprinkle with bacon. Yield: 12-14 servings.
Reviewed on Jul. 14, 2009 by Cindy Lea
This was quite tasty and easy to make. I did add a few extra spices though, just because I like them. I added: sweet basil, rosemary, parsley flakes, and italian seasoning. Also, I froze the leftovers for a quick meal.
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